GARDEN HARVEST VEGGIE SOUP

1 tablespoon olive oil
2 carrots, diced
1 leek, white part only, sliced
2 stalks celery, diced
2 cloves garlic, minced
1 1/2 teaspoons fresh thyme
3 red potatoes, quartered
1 cup baby spinach
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon red pepper flakes
9 cups water
2 small zucchinis, chopped
1 cup green beans
1/2 cup ditalini pasta (or another small pasta)
2 plum OR italian tomatoes, deseeded and chopped

BASIL TOPPING:

1 tablespoon olive oil
1 cup fresh basil leaves
3 tablespoons parmesan cheese, grated
1/4 teaspoon salt
1/4 teaspoon black pepper

place 1 tablespoon olive oil in a heavy bottomed saucepan or stock pot. once warm, add carrots, leek, and celery. cook over medium heat for 5 minute, stirring occasionally. add garlic and thyme and continue to cook for 5 minutes. add potatoes, spinach, salt, red pepper flakes, and black pepper; cook 3 minutes. add water, zucchini, beans, pasta, and tomatoes to the saucepan; cook an additional 8 minutes. while soup is cooking, place the basil, remaining oil and cheese in a small food processor; blend until smooth. swirl basil mixture into the soup just until combined and serve.

8 (2 cup) servings

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